Zerovia Recipes

Mango Lassi

[Ingredients]
  • 2 mangos, peeled and chopped
  • 1 1/2 cups/375g/13.3 oz unsweetened Greek yoghurt
  • 2 tsp Zerovia
  • 1 1/2 cups ice
  • 2 1/4 cup/560ml/18 oz water
  • Serves 4
[Method]
  • Combine all ingredients in a blender and blend until smooth.
  • Macros for 1 serving: Calories: 122
  • Fat: 0.3g Carb: 21.5g Fiber: 1.9g Sugar: 19.2g
  • Protein: 10.5g

Coco Bread

[Ingredients]
  • 2 cup/180g coconut flour
  • 1 Egg
  • 4 tbsp Arrowroot powder (for binding)
  • 3 tbsp baking powder
  • 2 tbsp Raw Cacao Powder
  • Handful of raw cacao nibs
  • 2 cups Coconut oil
  • 2 tbsp Zerovia
[Method]
  • Mix egg, coconut flour, arrowroot powder, baking powder, cacao powder, Zerovia and mix.
  • Stir in coconut oil and raw cacao nibs.
  • Place the dough in muffin cups.
  • Bake at 170C for 30 minutes or until golden brown.

Tips: If the mixure is a little dry add in a little water. 2 small serve or 1 large serves


Bannana and Cinnamon Pancakes

[Ingredients]
  • 1 small banana
  • ¼ cup whey protein powder
  • ¼ cup lupin flour
  • 4 egg whites
  • 1 tbsp Zerovia
  • ½ tsp baking soda-water or kefir if you want to thin out the mixture
  • Optional add-ons: 2 tbsp ricotta cheese sweetened with a ½ tsp of Zerovia, Sliced banana, Almond butter, Desiccated coconut
[Method]
  • Blend all ingredients
  • Let batter sit for about an hour in the fridge (or overnight)
  • Spoon mixture into preheated non stick pan
  • Cook pancakes and top with a variety of add ons Enjoy

Gajar Halwa

[Ingredients]
  • Fresh grated carrots – 4 cups
  • Low fat milk – 3 cups
  • Zerovia – 3/4 cups
  • Ghee (clarified butter) – 3 tbsp
  • Cashew nuts – 10
  • Cardamom powder – 1/2 tbsp
  • Handful of nuts for garnish
[Method]
  • Wash, peel and grate the carrots.
  • Place a wide-mouthed, heavy-bottomed vessel in medium heat.
  • Pour milk and continue to boil till it thickens for around 20 minutes.
  • Add grated carrots to the milk till its cooked and the colour changes for around 10 minutes.
  • Once the carrots soak up the milk, add Zerovia. Mix well.
  • Keep stirring from time to time till the mixture thickens. Add ghee and cook for 10 minutes.
  • Garnish with cardamom powder, raisins and cashew nuts. Serve hot. Enjoy

blueberry Lemonade

[Ingredients]
    • For the blueberry syrup
    • 1/2 cup water
    • Zerovia – 1/4 cups
    • 1/2 cup fresh blueberries

 

  • For the lemonade
  • Tall glass filled with ice 1/2 teaspoon lime juice 250 ml soda water
  • 5-6 bluberries for garnish
[Method]
      [For the Bluberry Syrup]

    • Heat the water and sugar in a pan until the sugar dissolves, add the bluberries, bring the mixture to a boil and let simmer on low heat for 10 minutes. Remove from heat and set aside to cool for another 10 minutes

[For the Lemonade]

  • Into a glass filled with ice, pour in two tablespoons of the blueberry syrup, along with the limejuice. Top up with soda water and garnish with some blueberries
  • Serve chilled.

Kiwi Breezie

[Ingredients]
  • 2 kiwi peel and chopped
  • 1/2 cup cocounut water
  • 1/2 tablespon basil, chopped
  • 1 cup ice cubes
  • 2 tablespoon zerovia
  • 2-3 fresh basil leaves for garnish
  • kitchen aid diamond blender
[Method]
  • Place the chopped kiwi, cocounut water, chopped basil, ice cubes and zerovia into a kitchen aid diamond blender, close the lid and blend at a high speed for a minute or two until smooth.
  • Plour into serving glass of your choise, garnish with fresh basil leaves and serve!

Orange Lichi Ginger Fizz

[Ingredients]
  • 1/3 cup litchi juice
  • 1/4 cup orange juice
  • 1/2 cup ginger water(water boiled with 5 grams ginger and cooled)
  • 1/3 cup soda water
  • 1/2 cup ice cubes
[Method]
  • Add the litchi juice, orange juice, ginger water, soda water and ice cubes into a cocktail shaker and shake vigorously for a minute. Pour into glasses and serve!

Strawberry Mojito

[Ingredients]
  • 4-5 strawberries
  • Ico cubes to fill a cocktail shaker and tumbler
  • 50 ml honey
  • 10-12 fresh mint leaves
  • 20 ml soda water
  • 1 slice of lemon for garnish
  • KitchenAid Diamond Blender
[Method]
  • Blend the strawberries in a KithchenAid Diamond Blender for 30 to 45 seconds, until they turn to puree. Set aside.
  • Fill up a cocktail shaker withice cubes, add the honey and mint leaves, close the lid and shake vigorously for a minute. Add in the strawberry puree and lime juice and shake for another minute.
    Strain the liquid for the shaker into a short tumbler filled with ice. Add a dash of soda water, garnish with mint leaves and a slice of lime and serve.

Beetroot Halva

[Ingredients]
  • 2 tablespoons ghee
  • 5-6 cashew nuts
  • 9-10 raisins
  • 2 medium beetroots, grated
  • 1/2 cup milk
  • 1/2 cup zerovia
  • 1 teaspoon cardamom powder
[Method]
  • Heat the ghee in a heavy-bottom pan and roast the cashew nuts, once they turn golden brown add the raisins and lightly saute till they puff up. Transfer to a bowl and set aside.
  • Add the greated beetroots to a same pan and saute on low-medium heat for five-six minutes. Pour in the milk and cook until it is completely absorded by the beetroot(stir occasionally to prevent the milk from sticking to a pan). Mix in the zerovia and cardamom powder and sitr until the sugar dissolves and the beetroot mixture thickens(about 10-12 minutes)
  • Add the roasted cashews and raisins and give everything a good mix before turning off the heat.
  • serve hot

Beetroot Halva

[Ingredients]
  • 20 grams ghee
  • 500 grams carrot, grated
  • 250 ml milk
  • 100 grams sugar
  • 10 grams cashew, chopped
  • 10 grams raisins, chopped
  • For the rice crust

  • 100 grams rice flour, 15 ml water, 25 grams sesame seeds, roasted
[Method]
  • In a saucepan, add the ghee and the grated carrots and cook for 10 minutes on low heat. Now pour in the milk, add the sugar and dry fruits and continue to cook on low heat for about 45 minutes, stirring often, if not continuously. Set aside.
  • In a bowl, add the water and the rice flour and mix together to obtain a doughy consistency. On a flat surface, knead this dough with your hands for about 10 minutes. Now evenly divide the dough into small balls (roughly an inch each). Flatten each dough ball to a thickness of about 2 cm.
  • Place about a tablespoon of the carrot filling on each piece of flattened rice dough, lift and stick together along the edges to form a ball.
  • Place these balls in a steamer, and steam for 10 minutes, Remove from the steamer and roll them on some sesame seeds. Cool and serve!

Coconut Bread

[Ingredients]
  • 2 egg
  • 11/2 cup milk
  • 1 teaspoon vanilla extract
  • 21/2 cups flour
  • 2 teaspoon baking powder
  • 1 tablespoon lime/orange zest
  • 1/2 teaspoon salt
  • 1/2 cup zerovia, 1/2 cup unsweetened shredded coconut, 5 tbalespoon unsalted butter
[Method]
  • In a bowl, whisk together the eggs, milk and vanilla extract. Set this aside.
  • In another bowl, mix together the flour, baking powder, lime/orange zest and salt, now add the zerovia and coconut and continue to mix. Now pour in the egg mixture, gradually stir until well combined. Add the melted butter and stir until smooth.
  • Pour this batter into a buttered loaf pan, be sure not to fill it more 3/4th full. Bake in a preheated over(190 degree celsius) for about an hour until done. Cool for about five minutes and serve immediately

Fresh Strawberry Cake

[Ingredients]
  • 1 cup butter
  • 2 cups zerovia
  • 2 eggs
  • 21/2 cups flour
  • 1 teaspoon baking soda
  • 200 gram sour cream
  • 1/4 cup milk
  • 2 cup flour
  • 200 grams strawberries chopped
  • 2 tablespoons lemon juice + 1 tablespoon powdered sugar for glaze
[Method]
  • Preheat your over to 180 degree celsius. Grease a cake pan and set aside.
  • In a bowl, whisk the butter and sugar together until light and fluffy. Mix in the eggs and half a teaspoon of lemon juice. Add the baking soda and sour cream and stir thoroughly.

  • Now add the milk and flour, while stirring continuously by hand.
  • Fold the strawberries into this batter and pour into the pre-greased cake pan.
  • Remove from the oven and let cool
  • Mix together the remaining lemon juice and sugar to make the glaze. Spoon the glaxe over the cake and serve!

Raspberry Cheesecake

[Ingredients]
  • 250 grams Graham crackers
  • 2 tablespoons melted butter
  • 1/2 cup heavy cream
  • 2 cups unsweetened raspberry puree
  • 2/3 cups zerovia
  • 1 tablespoon gelatin’s cheese
  • 1 tablespoon gelatin powder, dissolved in 4 tablespoons water
[Method]
  • Put the Graham cracker in a plastic bag and crush into fine crumbs with a folling pin. Transfer to a large bowl, pour in the melted butter and mix well.
  • Press the biscuit mizture into the bottom of a spring form pan. Flattern it out evenly and refriderate for about an hour.
  • Whip the cream in a bowl, and add in the raspberry puree, sugar and cheese. Mix well and stir in the dissolved gelatin. Pour this mixture over the crust in the sprinform pan, and refrigerate for four hours until the cheescake sets, Served chilled.

Breakfast Muffins

[Ingredients]
  • 30 grams butter
  • 30 grams flour
  • 190 ml milk
  • 1 teaspoon Dijon mustard
  • A pinch of nutmeg
  • Salf and pepper to tast
  • 6 slices of white/brown bread, crusts removed
  • 6 slices chicken salami
  • 6 egg
  • 80 grams gruyere cheexe, grated
  • Muffin tray
[Method]
  • Add the butter and flour into a sucepan on low heat and whisk until melted and well combined. Slowly incorporate the milk while continuously stirring. Mix in the Dijon mustard, nutmeg, salt and pepper. Turn off the heat when you achieve a thick consistency and set aside
    Flatten the slices of bread with a folling pin and coat the surface with the melted butter.
    Press down a flattened slice of bread with a rolling pin and coat the surface with the melted butter.
  • Press down a flattened slice of bread into each mould of the muffin tray. Add the salami in the centre and crack an egg on top, make sure there is less egg white(you can achieve this by cracking the egg over a bowl and pouring out some of the excess egg white). Now add one and a half tablespoons of the bechamel sauce on top of the egg and completely cover with the grated cheese. Repeat this for all muffins.

  • Brush the sides of the bread with melted butter and bake in the over(200 degree celsius) for about 12 minutes. If you don’t like you eggs runny, keep them in for another two minutes. Serve Immediately!

Almond Breakfast Bread

[Ingredients]
  • 2 cups flour
  • 1 cups zerovia

  • 3 eggs

  • 11/2 teaspoons baking soda
  • 11/2 teaspoons salt
  • 11/2 cup milk
  • 11/2 cup vegitable oil
  • 2 teaspoons vanilla extract
  • Seeds scraped out of 1 vanilla pod
  • 2 teaspoons almond extract
  • 1/2 cup slivered almonds
[Method]
  • In a bowl, mix together all the ingredients except the slivered almonds until a smooth batter is abtained
  • Pour this batter into a greased and lightly floured bread loaf pan. Now sprinkle the surface with the slivered almonds and bake in the oven on 200 Celsius for about 50 minutes. Cool for about 10 minutes before serving.


Almond Flour Brownies

[Ingredients]
  • 5 tablespoons butter
  • 13/4 cups sugar
  • 1/2 tablespoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 3 eggs
  • 11/2 cups almonds flour
  • 1 teaspoon baking powder
[Method]
  • Pre-heat the oven to 200 degrees celsius
  • Grease a baking pan(a least two inches deep) with butter and set aside
  • In a saucepan on medium-low heat, add the butter, sugar and salt and cook until the sugar melts.
  • Transfer into a bowl and let cool for a few minutes. With a spatula, mix in the vanilla, cocoa and eggs. Continue to mix until smooth and shiny.
  • Mix in the almond flour and baking powder. Now pour this batter into the greased baking pan, spreading to the edges, and place in the pre-heated oven.
  • Bake the brownies for about 35 minutes, until a toothpick comes out almost clean when inserted into the centre
  • Remove from over and let cool for 10 to 15 minutes. Cut into squares and enjoy!

Almond Halva

[Ingredients]
  • 1 cup almonds, soaked in a bowl of hot water for an hour
  • 4-5 tablespoons milk
  • 1 teaspoon cardamom powder
  • 3/4 cup sugar
  • 1 cup water
  • 11/2 tablespoons ghee
[Method]
  • Pre-heat the oven to 200 degrees celsius
  • Grease a baking pan(a least two inches deep) with butter and set aside
  • In a saucepan on medium-low heat, add the butter, sugar and salt and cook until the sugar melts.
  • Transfer into a bowl and let cool for a few minutes. With a spatula, mix in the vanilla, cocoa and eggs. Continue to mix until smooth and shiny.
  • Mix in the almond flour and baking powder. Now pour this batter into the greased baking pan, spreading to the edges, and place in the pre-heated oven.
  • Bake the brownies for about 35 minutes, until a toothpick comes out almost clean when inserted into the centre
  • Remove from over and let cool for 10 to 15 minutes. Cut into squares and enjoy!

Banana Bread

[Ingredients]
  • 11/2 cups grated zest and juice of 1 lemon
  • 3 egg, beaten
  • Grated zest of 1 lemon
  • 1/2 cup vegitable oil
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup sugar
[Method]
  • Mix the bananas, eggs, lemon zest, juice and oil in a bowl. Gently stir the mixture until everything is well comibines. Set aside.
  • Sieve the flour, baking powder and salt into a bowl and mix in the sugar. Make a wel in the middle and add the banana mixture, and stir gently while incorporation the flour into a mixture

  • Preheat the oven to 176 degree celsius.

  • Pour the batter into a greased and floured loaf pan and bake in the over for about 55-60 minutes.

  • Serve hot with some tea!